Ingredients
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2 medium eggplants
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1/2 cup Italian dressing, divided
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2 plum tomatoes
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1 cup shredded part-skim mozzarella
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1 (5 oz) pkg arugula
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2 oz chunk Parmesan cheese
Steps
1
Set grill to medium. Thinly slice the eggplants into rounds. Place in a baking dish and add ¼ cup Italian dressing. Season with salt and pepper. Toss to coat.
2
Thinly slice the tomatoes. Grill the eggplants, covered, 3–4 min. per side, until tender. Top each with a slice of tomato and mozzarella. Cover and grill 1 min., until cheese melts. Remove from heat.
3
In a large bowl, toss the arugula with remaining ¼ cup Italian dressing. Divide among 4 plates. Top with eggplant rounds. With a vegetable peeler, shave the Parmesan on top.
